Where stomachs and tastebuds reunite

Vegetarian Lasagna: Low FODMAP & Gluten-Free

About a month ago I was checking out Twitter and I saw this amazing low FODMAP and gluten free lasagna created by not from a packet mix. It looked so good that it inspired me to make lasagna last weekend when we had some friends over for dinner. However, since the recipe from not from a packet mix was meat based and I cook vegetarian, I came up with a vegetarian lasagna that was really yummy. Below is the recipe and as in the case of most of my recipes, you can add, omit, or adjust amounts of the vegetables, herbs, and spices to fit your taste buds.

Serving size: 12 squares

INGREDIENTS:

1 tbsp of garlic infused oil

½ – tbsp. of butter

green portion of 3 scallions

¼ tsp of red pepper flakes (more or less based on how hot you like it)

2 medium zucchinis

1 medium yellow squash

3 small to medium carrots

2 – 28 oz cans of crushed tomatoes

1 tbsp of dried oregano

1 tbsp of dried basil

2 tbsp of fresh parsley

2 tbsp of fresh basil

1 box of gluten-free lasagna noodles

16 oz ball of fresh mozzarella

8 oz of shredded mozzarella

DIRECTIONS:

Preheat oven to 450 degrees

Add oil and butter to a saucepan on medium to high heat until butter is melted.

Add red pepper flakes and green portion of scallions until scallions are softened, about a minute or two.

Add vegetables, salt, pepper, and dried herbs and let cook for 5-10 minutes until softened, making sure to mix every so often.

Add in crushed tomatoes and bring sauce to a strong simmer and then lower to a slow simmer for about 30 minutes, making sure to mix every so often.

Before removing the sauce from the stove, add the fresh herbs and salt and pepper to taste.

While the sauce is cooking, cook the lasagna noodles per the instructions of the box. Once cooked, rinse the noodles so they stop cooking.

Slice the fresh mozzarella ball into ¼ inch slices and shred mozzarella if the cheese you bought was not already shredded.

ASSEMBLE LASAGNA:

In a 3 quart pyrex dish, add a thin layer of sauce.

Add a layer of lasagna noodles.

Add a layer of sliced fresh mozzarella cheese.

Repeat two times for a total of three layers.

Add a layer of sauce.

Top with shredded mozzarella. I ended up using the whole 8 oz bag but this can be adjusted based on preference.

Place in the oven and cook for 20 minutes.

When done it should be bubbling and the cheese should be a little browned.

Remove from oven and let cool before serving.

Notes:

An option is to assemble the lasagna a day ahead and cook it the following day. If you do this, you will need to cook the lasagna for about 50 minutes.

If you have extra lasagna noodles like I did, you can make lasagna rolls.

For this, I added a thin layer of sauce in a 8 inch baking dish. I then laid out the extra noodles and added sautéed eggplant. I then rolled up the lasagna noodles and added it to the dish. I topped it with a couple of spoons of sauce until it was all covered, sprinkled on cheese and cooked it at 375 degrees for 20 minutes.